Syllabus | Basic Nutrition | B. Sc. (Nutrition & Dietetics) | First Year

S. No

Topic

Domain

Hours

Module 1

• Definition of the term Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics. Balance diet.
• Food as a source of macro (Carbohydrate, fat & protein) and micronutrients (Vitamins & Minerals).
• Physiological, Psychological & social functions of food.
• Interrelationship between nutrition & health, visible symptoms of good health.

• Basic definitions related to nutrition
• Functions of food

Desirable to know

• Sources of Macro & Micro Nutrients
• Relationship between Nutrition and Health

Nice to know

• Scope of Nutrition
• Health problems related to nutrition

3

Module 2

Food guide – Basic five food groups.

• Basic five food groups: Cereals & grains, pulses & legumes, milk & meat products, Fruit & vegetable, Fats & sugars

• RDA & its use

• Planning balance diet with the use of five food group system according to RDA

• Basic 5 food groups given by WHO
• RDA

Desirable to know

• Factors to be considered when planning diet
• Steps of meal planning

Nice to know

• Scope of Nutrition

Health problems related to nutrition

2

Module 3

• The process of digestion, absorption, transport, utilization of carbohydrate, lipids, proteins, minerals, vitamins & water in human body

Desirable to know

Nice to know

2

Module 4

• Introduction
• Functions
• Classification
• Food sources
• RDA
• Consequences of inadequate and excessive intakes
• Dietary fiber
• Functions of dietary fiber
• Side effect of dietary fiber
• Recommended intake
• Role In human nutrition
• Glycemic Index

• The chemical structure of carbohydrate
• The major 3 Classifications of carbohydrate
• RDA of carbohydrate
• Digestion, absorption process

Desirable to know

• Food sources
• The health effects of inadequate and excess of carbohydrate
• Glycemic Index and Glycemic Load

Nice to know

• Dietary fiber
• Role of dietary fiber in prevention of disease

6

Module 5

• Introduction

• Composition

• Classification

• RDA

• Food sources

• Function

• Consequences of inadequate & excessive intakes

• The chemical structure of lipids
• The Classifications of fats
• RDA
• Digestion, absorption process

Desirable to know

• Food sources
• The health effects of inadequate and excess of carbohydrate
• Difference between Saturated and unsaturated fats

Nice to know

• Difference between fats and lipids

5

Module 6

• Introduction.

• Composition.

• Classification.

• Functions.

• RDA.

• Food sources.

• Essential & non-essential amino acids.

• Protein deficiency & excess

• Protein quality.

• The basic structure of protein
• The composition of protein
• The Classifications of protein
• RDA
• Digestion, absorption process

Desirable to know

• Food sources
• Difference between essential and non-essential amino acids
• The health effects of excess and inadequate intake of protein in diet

Nice to know

• The high biological value protein

6

Module 7

• Water as nutrient.

• Components of body fluids.

• Function.

• Sources.

• Requirement.

• Water balance

• Effect of deficiency.

• Importance of water in human body
• Components of body fluid
• Various functions of water

Desirable to know

• sources
• The health effects due to water imbalance

Nice to know

• The normal requirement of water in human body

4

Module 8

• Introduction of Macro (Na, K, Ca, Mg, P) minerals.

• Introduction of micro mineral (Fe, I, F, Zn, Cu, Co, Se, Cr. Mn, Mo, Ni, Sn, Si, V)

• Introduction of trace elements (Pb, Hg, B, Bo, Al)

• Functions of micro, macro & trace elements.

• Food Sources & RDA.

• Deficiency & toxicity.

• Introduction of minerals
• Introduction of Macro Minerals
• Introduction of Micro Minerals
• Introduction of Trace elements

Desirable to know

• Functions of each classification of minerals
• Food sources
• RDA
• Health consequences on deficiency and toxicity of any mineral in the human body

Nice to know

11

Module 9

• Introduction of vitamins.

• Classification.

• Water soluble vitamins (Vit-B1, B2, B3, B5, B6, B7, B9, B12 & Vit-C).

• Fat soluble vitamins (Vit-A,D,E & K).

• Function.

• RDA.

• Food sources.

• Deficiency& toxicity vitamins.

• Introduction of vitamins
• Classification of vitamins i.e. fats soluble & water soluble vitamins
• Introduction of fat soluble vitamins
• Introduction of water soluble vitamins

Desirable to know

• Functions of each vitamins
• Food sources
• RDA
• Health consequences on deficiency and toxicity of any vitamins in the human body

Nice to know

10

Module 10

• Effect of cooking & heat processing on various micro and macro nutrients of cereals, legumes, oil seeds, nuts fats, oils, milk fish/flesh, vegetables and fruits and products.

• Methods of cooking
• Physical and chemical changes that occur during cooking
• Effect of cooking and heat processing on the nutritive value of different food products

Desirable to know

• Principles of cooking food

Nice to know

• Reasons of cooking food
• Reason for choosing a particular cooking method

3

Module 11

• Concept of energy& its balance.

• Energy generating pathways.

• Basal metabolism.

•  BMR affecting factors.

• Requirement determination.

• Food sources.

• Definition of energy
• Unit of energy i.e. calories and joules
• Energy Balance i.e. positive & negative energy balance
• Basal Metabolic Rate:-
  • • • Factors considered while measuring BMR
      • Factors affecting BMR

Desirable to know

• Energy requirement of different age group
• Food sources that provide energy

Nice to know

• Energy value of different nutrients

4

Module 12

• Nutrition for Sports fitness.

• Role of macro (Carbohydrate, fat, protein) nutrients.

• Role of micro nutrients (minerals & vitamins).
• Role of water /electrolytes.

• Nutrition recommendations for sport person in pre exercise, during and post exercise.

• Introduction to sports nutrition
• Energy and nutritional needs of sports person
• Role of carbohydrate in sports
• Role of protein in sports
• Role of fats in sports
• Role of micronutrients in sports
• Role of water & electrolyte
• Pre event & Post event meal requirement

Desirable to know

• Types of physical activities
• Physiological changes during exercise
• Different types of stress faced by sports person

Nice to know

• Levels of physical activities
• Benefits of physical activities
• Ergonomic Aids

6

Module 13

• Effect of cooking & heat processing on the nutritive value (micro & macro nutrients) of foods

• Methods of cooking
• Effect of cooking and heat processing on the nutritive value of food products

Desirable to know

• Principles of cooking food

Nice to know

• Reasons of cooking food

5

Module 14

• Introduction.

• Historical perspectives.

• Supplementary foods In India.

• Indian multipurpose food.

• Malt food.

• Bal Ahar.

• Novel foods.

• Definition of low cost supplementary food
• Indian multipurpose foods that are low cost

Desirable to know

• Food sources
• Historical perspective of low cost supplementary food

Nice to know

• Malt food
• Bal Ahar

3

Module 15

• Introduction.

•  Natural toxicants in food.

•  Toxicant due to contamination of food with harmful bacteria, fungi, parasites, insects and rodents.

• Pesticide residue.

• Adulterants.

• Impact on human health.

• Prevention &control.

• Introduction to food hygiene and sanitation
• Natural toxicants present in food
• Diseases caused due to poor hygiene condition
• Adulteration
• Prevention and control of food hygiene and sanitation

Desirable to know

• Importance of food hygiene and sanitation
• Microorganisms that cause food intoxication

Nice to know

• Law related to food adulteration
• Pesticide residue

3

Module 16

• Introduction.

• Organic food.

• Food-Fortification.

• Genetically Modified food.

• Bio fortification.

• Space food.

• Introduction to food science
• Introduction to organic food
• Advantages of organic food
• Definition of Food fortification
• Methods of food fortification
• Nutrition in space
• Types of space food
• Effects of space voyage on nutritional status of astronauts

Desirable to know

• Designing of space food
• Advantages and disadvantages of food fortification

Nice to know

• Different types of space food and their properties

7